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been using a spatula to do it, but it either falls apart when I try to do the flip (because I do it too early) or it is burned (because it was too late), maybe 1 time in ten does it work right, and the frustrating thing is that even with the same setting on the stovetop, same pan, same recipe...

Any advice on the best way to flip crepes without burning them? I've been trying to figure it out and haven't had much luck LOL.

When you are working the meatball like Tabi recommends, when you 'daht' it have a little fine flour in the bowl. Just a few pinches, you won't taste it but it helps to hold everything together. If you can get your hands on super-fresh rosemary (I'm lucky, got a rosemary bush right outside the...

When a recipe calls for black pepper, don't use the fine ground stuff that comes in packets or is sold for table use, get course ground or, better yet, get a pepper mill and grind it yourself. The more coarsely ground pepper tastes far better in sauces and meats than the fine ground stuff that...

You can have ground beef from any cut at all. But yeah, whatever doesn't sell on Monday in the meat case or Tuesday in the manager markdown special is ground on Wednesday and sold as ground beef. Most of the time the London Broil cut is the cheapest, so buy a pound of london broil, have them...

Butcher counter life hack, do not buy ground beef that's already been ground, it's older meat and overpriced. Instead buy the cut of meat that is cheapest by the pound and have them grind it for you. You get fresh ground beef and pay up to half the price.

When making steaks, first season liberally with salt and pepper before putting it on rather than do so after, the difference is... palatable.